Hubert Keller (Top Chef) is the author of this wonderful recipe that is a tradition in his native Alsace. In Alsatian dialect, Baeckeoffe means "baker's oven." Traditionally, the women would prepare this dish on Sunday evening and leave it with the baker to cook in his gradually cooling oven on Monday while they headed down to the river to wash the family's clothes. The baker would seal the casseroles with leftover dough and on the way back with their clean clothes, the women would pick up their casserole and a loaf of bread.

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Name: Hubert Keller's Alsatian Baeckeoffe
Prep time: 20 min
Cook time: 15 h 30 min
Total time: 15 h 50 min
Yield: 8
Cuisine: French
Ingredients: 2 Onions minced; 2 small leeks white and tender green parts, julienned; 1 carrot cut into 1/8-inch slices; 3 cloves garlic finely minced; 2 bay leaves; 1 teaspoon juniper berries; 1 sprig thyme; 3 tablespoons parsley finely minced; 3 cups dry white wine (preferably Alsatian Riesling); 1 lb beef chuck roast choice grade, cut into 1 1/4"; 1 lb boneless pork butt trimmed, cut into 1 1/4"; 1 lb boneless lamb shoulder choice grade, trimmed, cut into 1 1/4"; 1 lb pigs' feet (optional); 3 lbs Yukon gold potatoes peeled and cut into 1/8"; salt and freshly ground black pepper to taste; 3/4 cup all-purpose flour; 5 tablespoons Water; 1 tablespoon olive oil; 1 egg beaten

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INGREDIENTS

For Marinade:
2 Onions ; minced
2 small leeks ; white and tender green parts, julienned
1 carrot ; cut into 1/8-inch slices
3 cloves garlic ; finely minced
2 bay leaves
1 teaspoon juniper berries
1 sprig thyme
3 tablespoons parsley ; finely minced
3 cups dry white wine ; (preferably Alsatian Riesling)
For Meat:
1 lb beef chuck roast ; choice grade, cut into 1 1/4"
1 lb boneless pork butt ; trimmed, cut into 1 1/4"
1 lb boneless lamb shoulder ; choice grade, trimmed, cut into 1 1/4"
1 lb pigs' feet ; (optional)
3 lbs Yukon gold potatoes ; peeled and cut into 1/8"
salt and freshly ground black pepper ; to taste
For Pastry Seal:
3/4 cup all-purpose flour
5 tablespoons Water
1 tablespoon olive oil
1 egg ; beaten

INSTRUCTIONS

TO PREPARE MEAT AND MARINADE: Combine the marinade ingredients in a mixing bowl. Add all the meats and toss gently. Cover, and refrigerate overnight.

TO PREPARE VEGETABLES: Preheat the oven to 350 degrees F. Season the potatoes with salt and pepper, and lightly oil a large ovenproof casserole (preferably earthenware and with a vent hole in the lid) with olive oil. Cover the bottom of the casserole with half of the potato slices. Remove the meats and vegetables for the marinade and reserve the marinade. Arrange the mixed meats over the potatoes, and then place the vegetables in a layer over the meats. Cover with a layer of the remaining potato slices and pour the marinade over them. Add enough additional white wine or water to just cover the top of the potatoes. Place the lid on the casserole.

TO PREPARE PASTRY SEAL: Mix together the flour, water, and olive oil in a mixing bowl, and form into a rope shape long enough to wrap around the rim of the casserole. Press the dough onto the rim of the casserole. Place the lid on top of the dough and press to seal completely (this seal will prevent any of the cooking liquid form evaporating). Brush the pastry seal with egg, if a glossier look is desired.

TO COOK: Place the casserole in the oven and cook for about 3-1/2 hours. Remove the casserole and bring to the table. Cut under the lid to break the pastry seal and remove the lid. Serve the baeckeoffe out of the casserole onto warm serving plates.

NOTES

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Hubert Keller's Alsatian Baeckeoffe

For Marinade:
2 Onions minced
2 small leeks white and tender green parts, julienned
1 carrot cut into 1/8-inch slices
3 cloves garlic finely minced
2 bay leaves
1 teaspoon juniper berries
1 sprig thyme
3 tablespoons parsley finely minced
3 cups dry white wine (preferably Alsatian Riesling)
 For Meat:
1 lb beef chuck roast choice grade, cut into 1 1/4"
1 lb boneless pork butt trimmed, cut into 1 1/4"
1 lb boneless lamb shoulder choice grade, trimmed, cut into 1 1/4"
1 lb pigs' feet (optional)
3 lbs Yukon gold potatoes peeled and cut into 1/8"
 salt and freshly ground black pepper to taste
 For Pastry Seal:
3/4 cup all-purpose flour
5 tablespoons Water
1 tablespoon olive oil
1 egg beaten

TO PREPARE MEAT AND MARINADE: Combine the marinade ingredients in a mixing bowl. Add all the meats and toss gently. Cover, and refrigerate overnight.

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Nutrition

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Serving Size: 1 Serving (533g)
Recipe Makes: 8 Servings

Calories: 761
Calories from Fat: 348 (46%)

Amt Per Serving		% DV

	Total Fat 38.7g	52 %
	Saturated Fat 14.5g	73 %
	Monounsaturated Fat 16.9g
	Polyunsanturated Fat 3.2g
Cholesterol 189.4mg		58 %
Sodium 233.9mg		8 %
Potassium 1406.6mg		37 %
Total Carbohydrate 49.1g		14 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 43.3g
Protein 48.6g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 761

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REVIEWS

Firebyrd

Note that the meat needs to be marinated overnight. The casserole must have a vent hole in the lid so the steam can escape while this dish is cooking (you can also loosen the knob of the casserole; I usually remove it anyway since mine's only plastic and others have had them melt) . Hubert recommends serving this dish with a green salad and a rustic, crusty bread. [I posted this recipe.]

15y